Vegan Chinese Scallion Pancakes

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 3 5

Cook Time: 5

Servings:

Calories: 258kcal

Enjoy these easy savory vegan Chinese Scallion Pancakes to shake up your pancake routine! The oil-free pancakes are hearty and satisfying and the dipping sauce brings a flavorful punch to each bite.

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Equipment

Ingredients

Pancakes

½ cup quinoa soaked for 3 hours
1 tbsp nutritional yeast
1 tbsp sesame seeds
2 tsp lemon juice
1 tsp white miso
⅔ cup hot water
1 tbsp flax meal + 1 tsp
1 cup scallions thinly sliced

Dipping Sauce

2 deglet dates
2 tsp rice vinegar
1 tsp tamari
1 tsp sesame seeds
¼ tsp red pepper flakes
2 tbsp water

Instructions

Pancakes

Soak quinoa in water for 3 hours.
Drain and rinse quinoa.
Add all of the pancake ingredients except for the flax meal and scallions and blend until smooth.
Pour mixture into a bowl and stir in the flax meal.
Continue to stir until mixture thickens a little and then stir in the scallions.
Spoon 1/4 of the mixture onto a heated carbon steel or nonstick pan and spread it into a small circle.
Cook until bottom is light brown. Flip and cook other side.

Dipping Sauce

Add all of the dipping sauce ingredients into a blender and blend until the dates are completely pulverized.

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Nutrition